Aroma ARC-930SB Instruction Manual page 31

Homemade Tomato Soup with Cilantro Aioli
2 tbsp. butter or margarine
1 large yellow onion, chopped
2 lbs. ripe tomatoes, cored, peeled and cut into small
pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 cups chicken or vegetable broth
1/2 cup lowfat milk
2 tbsp. fresh cilantro, minced
1 tsp. lemon juice
1/4 cup lowfat mayonnaise
Place the butter and onions in the inner pot and sauté for 3 to 4
minutes, or until the onions are translucent (see Safety Considerations on
page 15). Add the tomatoes, salt, pepper and broth. Close lid and
press the "STEAM/COOK" button and steam for 30 minutes. When done,
carefully open the lid, keeping hands and face away to avoid steam
burns, and add the milk. Continue steaming for 3 minutes, or until the
soup is heated through. If desired, puree the soup in a blender before
serving. Prepare the aioli by combining the cilantro, lemon juice and
mayonnaise. Blend until smooth. To serve, pour the hot soup into
individual bowls and spoon the aioli in a swirl over each serving. Serves
6.
Game Day Warm Chili & Cheese Dip
1 small yellow onion, chopped
2 tsp. vegetable oil
1 clove garlic, minced
2 15 oz. cans prepared chili without beans
1 cup prepared medium salsa
1/2 cup black olives, sliced
3 oz. lowfat cream cheese, cubed
3 oz. cheddar cheese, grated
tortilla chips
Place the onion, oil and garlic in the inner pot and sauté for 3 minutes
(see Safety Considerations on page 15). Use a large wooden spoon to
gently stir as the onion and garlic cook. Add the chili, salsa, olives,
cream cheese and cheddar cheese. Stir to combine all of the
ingredients, close the lid, and press the "STEAM/COOK" button. Steam
for 4 minutes. Carefully open the lid, keeping hands and face away to
avoid steam burns, and stir the dip. Steam again for 3 minutes. Open
the lid and stir again. Continue steaming until the dip is warm
throughout and the cheeses are melted. When done, serve in a large
bowl and use the tortilla chips for dipping. Serves 6.
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